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Duck Confit A Lorange With Grand Marnier French Toast Recipe

Ingredients

How to make it

  • Brioche recipe:
  • Simple Brioche Loaf
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  • Grand Marnier Batter:
  • Whisk together all ingredients and reserve. (Makes one quart)
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • Duck Confit:
  • In a small sauté pan, toast fennel seed, coriander seed and star anise over low heat. As soon as you begin to smell the seeds, remove from heat. Place toasted seeds and juniper berry in a coffee or spice grinder. Grind until fine. Mix with spices with kosher salt, thyme and sage. With the spice mixture, season the duck legs on both sides. Place seasoned legs in dish and refrigerate, covered, overnight.
  • Preheat oven to 225 degrees. Melt duck fat in a small saucepan. Remove duck legs from the refrigerator and brush loose seasonings off the duck. Lay duck in a Dutch oven or other high-sided baking dish. Pour melted duck fat over the duck legs to cover. Cover the pan with lid and bake in oven until the duck is tender, two- and one-half to three hours. Remove from oven, cool and store duck in the fat, covered, refrigerated. (Note: The duck will keep in the refrigerator for several weeks.)
  • to reheat: Slowly render duck legs, skin side down, in a large sauté pan over medium heat until skin on duck legs has been rendered to a golden brown and the duck is heated through
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • Orange glaze:
  • Combine ingredients in saucepan over medium-high heat. Stirring occasionally, reduce liquid in until liquid reaches a glaze consistency. Remove ginger and reserve. (Makes about one-fourth cup)
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  • French Toast Preparation:
  • Four brioche rounds, 3 ½-inch diameter, ¾ inches thick
  • Grand Marnier batter as needed
  • Soak brioche in Grand Marnier batter. melt 2 tablespoons butter over medium heat, place battered toast in pan and sear until brown on one side, then flip and repeat. Set aside and keep warm.
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  • Final Presentation:
  • Place brioche in the center of each plate. Drizzle orange glaze on toast and all around each each of four plates. Place each duck leg on plate. Garnish with sprig of cilantro (optional) on top of each duck leg. Serve.

Reviews & Comments 3

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    " It was excellent "
    elgab89 ate it and said...
    The only person I know that could come up with such an amazing recipe is Luisa :)
    Was this review helpful? Yes Flag
  • barbiemensher 14 years ago
    I like the cut of your jib. ;)
    Was this review helpful? Yes Flag
  • luisascatering 14 years ago
    1 box Grimaud Farms duck leg confit (4 legs in box) can be purchased at Costco or purchase directly:

    http://www.secure-kew.com/grimaud/display.mv?1099018531
    Was this review helpful? Yes Flag

The Cook

luisascatering Burlingame, CA

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